May 31, 2014
Baked Buffalo Chicken Wings
Florence
Course Snacks
Cuisine American
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 10 chicken wings
- 1/4 cup butter
- 1/4 cup hot sauce
- 1 dash ground black pepper
- 1 dash garlic powder
In medium bowl mix together the flour, paprika, cayenne pepper and salt.
Place mixture and chicken in large zippy bag and shake well. Make sure all chicken is well coated.
Place in baking dish and refrigerate for 60 to 90 minutes.
Preheat oven to 400°F.
Bake chicken for 40 minutes.
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Make sure all ingredients are well blended
Remove chicken from oven and coat with liquid mixture.
Reduce heat in oven to 300°F and bake for another 20 to 30 minutes.
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May 29, 2014
Hot Meatball Grinder
Florence
Course Sandwich
Cuisine American
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
- 8 grinder rolls
In bowl mix beef, sausage, eggs, garlic, salt and pepper.
Make approximately 2" balls.
Press mozzarella cubes in to middle of balls.
Drizzle skillet with olive oil and cook until brown.
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Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
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Serve on grinder rolls.
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May 28, 2014
Fish Sticks
Florence
Course Seafood
Cuisine American
- **TARTER SAUCE**
- 1/2 cup sour cream
- 1 Tbsp finely chopped pickles or pickle relish
- **FISH STICKS**
- 1 lb firm white fish cut into finger-size strips
- 1/2 cup cornmeal
- 1/4 tsp garlic powder
- dash cayenne
- 1/4 cup flour
- 1/4 tsp black pepper
- 2 large egg
- 1 tsp fresh lemon juice
**TARTER SAUCE**
Mix together sour cream and pickles.
**FISH STICKS**
Preheat oven to 425°F.
Place cooling rack on baking sheet.
In food processor, blend together, cornmeal, garlic powder and cayenne, until mixture is very fine.
Mix together in a pie pan flour and black pepper.
Whisk together eggs and lemon juice.
Dip each piece in flour mixture, then egg mixture, then cornmeal mixture.
Repeat until all fish has been dipped.
Bake fish for 15 minutes, flip fish 1/2 through for complete cooking.
Remove from oven and allow to cool slightly before serving.
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May 27, 2014
Turkey Quesadillas
Florence
Course Main
Cuisine Mexican
- 1 pound ground turkey
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook ground turkey until completely done.
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the turkey and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
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White Tuna Artichoke Salad
Florence
- 1 - 12 oz can white tuna in water drained
- 1 - 6 oz jar artichoke hearts coarse chopped
- 1/2 cup chopped ripe olives
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 1/2 tsp dried oregano flakes
- mixed salad greens for serving
In bowl, toss together all the ingredients.
Refrigerate for 30 minutes
Serve over mixed salad greens.
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May 25, 2014
Albacore Asian Stir Fry
Florence
- 2 - 5 oz . cans white albacore tuna packed in water
- peanut oil
- 1 small sweet onion cut into thin strips
- 2 garlic cloves minced
- 1 - 16 oz bag frozen stir-fry vegetables
- 2 Tbsp soy sauce
- 1 lemon juiced
- hot cooked brown rice for serving
Drain Tuna.
Heat oil in a skillet until very hot.
Add the onion and garlic and stirring quickly for approximately.
Add frozen vegetables and cook, stirring until vegetables soften, about 3 to 5 minutes.
Cook on a high of heat as possible, but do not burn.
When vegetables are tender, stir in the soy sauce, lemon juice, add the albacore.
Remove from the heat, and stir gingerly to combine.
Serve over hot cooked brown rice.
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May 23, 2014
Beef and Bean Chimichangas
Florence
Course Main
Cuisine Mexican
- 1 lb. Ground Beef - lean
- 3/4 cup Onion - chopped
- 3/4 cup Sweet Bell Pepper - diced
- 1 1/2 cups Whole Kernel Corn
- 2 cups Taco Sauce
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Salt
- 1 teaspoon Ground Cumin
- 1 - 16 oz can Refried Beans
- 8 - 12 inch Flour Tortillas
- 1 - 16 oz. package Shredded Monterey Jack Cheese
- 1 tablespoon Butter - melted
- shredded lettuce
- 1 tomato diced
- sour cream
- salsa
Preheat oven 350°F
Brown ground beef in skillet over medium-high heat.
Drain excess fat.
Add onion, bell pepper and corn to skillet.
Cook for 6 minutes or until veggies are tender.
Stir in taco sauce, chili powder, garlic salt, cumin and stir until well blended.
Cook until all ingredients are heated though and then remove from heat.
Take tortillas and spread a thin layer over each shell. Spoon beef mixture in the center and top with cheese.
Roll up each tortilla separately and place them seam side down on a baking sheet.
Brush with melted butter.
Bake for 30 to 35 minutes, or until golden brown.
Garnish with lettuce, tomato, salsa and sour cream.
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Sweet Chili Glazed Pork Tenderloin Medallions
Florence
Course Pork
Cuisine American
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1 lb lean pork tenderloin cut into thin circles
- 2 tsp cooking oil
- 1/4 cup natural apple cider
- 1 Tbsp real maple syrup
- 1 tsp apple cider vinegar
Mix chili powder, salt and pepper, and sprinkle over pork.
Add oil to a frying pan and heat over medium-high heat until oil is sizzling.
Add the pork and cook until slightly browned.
Remove Pork.
Add the apple cider, maple syrup, and apple cider vinegar to frying pan and stir to combine and reduce heat to medium-low.
Add Pork back to frying pan and coat with sauce.
Cooking, stirring occasionally, until the sauce thickens into a glaze.
Server immediately.
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May 22, 2014
All Grown Up Salmon Sticks
Florence
Course Seafood
Cuisine American
- **DIP**
- 1/3 cup olive oil mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 lemon juice and zest
- 1 tsp chopped fresh dill
- **SALMON STICKS**
- 1 Egg
- 1 cup breadcrumbs
- 2 Tbsp finely chopped flat leaf parsley
- 2 Tbsp Parmesan cheese
- 1/4 tsp black pepper
- 1 lb fresh salmon cut into thin strips
**DIP**
In small mixing bowl, whisk together may, yogurt, lemon juice and zest and dill, until smooth.
Refrigerate while you are preparing and cooking fish sticks.
**SALMON STICKS**
Preheat oven to 400°F
In mixing bowl, whisk the egg whites until frothy.
In another mixing bowl, conbind breadcrumbs , parsley, Parmesan cheese, and black pepper,
Dip each fish piece in eggs and then breadcrumb mixture, (making sure on pieces are evenly coated) then place fish on baking rack on a baking sheet.
Bake for 20 minutes, carefully turn each piece 1/2 way through cooking time.
Remove from oven and let cool slightly
Serve with dipping sauce.
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May 21, 2014
Surprising Salmon Radish Stackers
Florence
Course Appetizer
Cuisine American
- 16 pieces Rye or Pumpernickel bread
- 1/2 cup cream style horseradish
- 16 thin slices smoked salmon
- 16 thin slices of radishes circles
- 16 small sprigs of dill
Arrange break on serving tray.
Spread horseradish on each piece evenly.
Arrange the 16 pieces cocktail bread on a serving tray.
Top with thin slice of salmon.
Place a think radish slice on each, and garish with a sprig of dill
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Chili Chicken
Florence
Course Chicken
Cuisine American
- 2 tablespoons honey
- 5 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 12 chicken drumsticks skin removed
In large bowl combine honey, sweet chili sauce and soy sauce.
Set aside a small dish of the marinade for basting.
Place chicken drumsticks into the bowl and cover with marinade.
Cover Chicken and refrigerate at least 1 hour.
Preheat an outdoor grill for medium-high heat.
Lightly oil the grill grate.
Cook for 10 minutes per side, or until juices run clear.
Baste frequently with the reserved sauce during the last 5 minutes.
SECOND METHOD: Preheat to 350F and bake for 45 to 60 minutes.
I put all the sauce over them at the beginning and the bake.
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May 20, 2014
Scallops In Creamy Cucumber Sauce
Florence
- 2 large seedless cucumbers-diced
- 1/2 tsp kosher salt divided in half
- 3 tsp butter divided in half
- 3 tsp olive oil divided in half
- 1/4 cup sour cream
- 1 1/2 lbs sea scallops patted dry
- 1/4 tsp black pepper
- 2 cups hot cooked brown rice for serving
Dice cucumbers, then put in a colander over plate. Sprinkle with 1/4 tsp salt and set aside for 30 minutes. This will help the excess water come out of the cucumbers.
In skillet over medium-high heat, add 1/2 the butter and 1/2 the olive oil.
When oil and butter are hot, add the drained cucumbers and cook, until cucumbers soften and lightly browned (stir often).
Add the sour cream,cook and stir for approximately 1 minute or until creamy and hot.
Add the remaining butter and olive oil to skillet over medium-high heat.
Add the scallops to hot butter and oil, sprinkle with the remaining salt and all the black pepper and cook, turning, until lightly browned. Do NOT under cook the scallops.
Add cucumber mixture back in to skillet and mix well until evenly heated.
Serve over 1/2 Cup brown rice.
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